Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

Messages - troybinso

Pages: 1 [2] 3 4 ... 32
General Homebrew Discussion / New maltster in town
« on: January 25, 2017, 09:39:17 PM »
I just got approached by a guy in town who is just starting to sell malt from local wheat and barley. I am really excited to use it and I want to come up with a recipe that exhibits the three malts he has available. There is a pilsner malt (2.4 lovibond), a soft white wheat malt (3.3) and a hard red winter wheat munich malt (8.9). I am thinking maybe 50%-25%-25%. Any ideas on hops and yeast?

Going Pro / Re: "The Grand Timeline"
« on: January 25, 2017, 05:15:28 AM »
My state was great. The Feds - not so much. It took about 9 months for the license to get approved, and there was basically no contact or communication the entire time. I just got an email one day that said "approved". Just try to be patient and then once that approval comes in, start brewing like crazy.

Best of luck to you Troy!  Are you brewing on premise or off?

There is a 1.5 bbl brewery on premise with a tap room attached. Luckily Washington State is pretty liberal in its regulation of microbreweries and allows retail sales out of the production brewery.

We are just a few weeks in, but the people are actually trading their hard-earned dollars for a product that I made, in a tasting room that we built. It feels pretty great.

I just opened a very small brewery. Our first day we had 3 taps. A 3.8% session IPA a 3.8% saison and a 5% oatmeal stout. Since then I added a special bitter, IPA, stronger saison and dosed the stout with cold brew coffee. I have a Berliner Weisse on deck.

It's funny what is popular. Basically whatever is the new release and the IPA.

I am going to get in to some more experimental stuff in the near future adding in a small barrel project.

I am in a small town that is still moving in to a craft beer culture so I am hoping to educate along the way. That way I get to brew the beer I want to drink and sell it as well.

Sent from my SM-G930P using Tapatalk

Yeast and Fermentation / Re: Imperial Yeast A24 Dry Hop?
« on: January 18, 2017, 03:31:09 PM »
It sounds like a blend of a moderate English yeast and WLP644 Sacch Trois.

General Homebrew Discussion / Berliner Weisse and Gose
« on: January 07, 2017, 11:23:19 PM »
Is there a good way to do a split batch where you make 10 gallons of Berliner Weisse and then post fermentation add the coriander and salt? Salt seems pretty easy - just make a salty solution and dump it in, but what about the coriander?

All Grain Brewing / Re: Brewing Science vs. Citizen Science
« on: December 27, 2016, 03:31:17 PM »
2.) The WRONG - the HSA experiments at Brulosophy. Here they are testing beers that are both oxidized. The stipulation that one is more "highly" oxidized is irrelevant because they are both subjected to oxidation beyond a certain threshold.

What is the threshold for oxidation preboil?

Going Pro / Re: Interview questions
« on: December 09, 2016, 02:51:43 PM »
Had the interview last night and it went well. No surprise questions. I am not very good at telling "the story" of the brewery, but I don't think I ever put my foot in my mouth. Thanks for the suggestions.
The biggest question and hurdle I have faced is when asked about other local competitors. Be sure to be kind and gracious even if you don't like the other brewery/breweries or their beer.

They will usually ask you about your brewing experience or what inspired you to brew.

Outside of that pretty straightforward.

She didn't ask about local competitors, but I am always careful to speak well of them. There is no point badmouthing another local brewer - you can come off as catty and disrespectful.

Going Pro / Re: Interview questions
« on: December 08, 2016, 07:01:38 PM »
Thanks guys.

Based on my experience, I'd be surprised it they got into that much depth.

I wonder if they will ask my favorite curse word, or to omit the word balance when describing my beers. ;)

Going Pro / Interview questions
« on: December 08, 2016, 05:39:06 PM »
I am opening a brewery and the local newspaper is doing an article on breweries in my area. I am trying to anticipate some of the questions they will ask so I don't stumble through my answers like an idiot. Here are a few I expect.

tell me about the name of the brewery
what is your favorite beer/brewery
what kind of beer will you have on tap

What else would you expect of newspaper writer with average knowledge of beer and breweries to ask a new brewery that is about to open?

Beer Recipes / Re: session IPA
« on: December 02, 2016, 04:54:41 PM »
See if you can get an 8oz package of Mosaic. It works well as a single hop and then just split the bag between whirlpool and dry hop

Beer Recipes / Re: session IPA
« on: December 02, 2016, 04:52:10 PM »
I'm a big fan of this type of beer. Too bad you can only use wheat and barley. I put a pretty big dose of oats or rye in mine to get more mouthfeel. Also, on really low gravity beers I will add quite a bit of crystal malt - up to 10% of Caramel Pilsen from MFB. If you are going to give it a lot of hops I think it needs to have some body to back it up, otherwise it tasted like hoppy soda water.

I'd agree about using some of those intensely aromatic NZ/AU hops, but I'll disagree with the bitterness level. I just put a enough in at 60 minutes to get about 10 IBU, then I'll put about 4oz in at flame out (for 5 gallon batch). Hard to measure the IBU, but for a 1.038 beer I would guess it is around 25 IBU. Don't forget to dryhop with at least as much as whirlpool addition.

Edit: diagreeing about bitterness with erockrph. pete b snuck in a response at about the same time I did.

General Homebrew Discussion / Re: Lactobacillus starter
« on: December 02, 2016, 04:38:44 PM »
OP here.

I already have the Omega Lactobacillus pack that I plan to use for a Berliner weisse type beer. My plan is to grow up a starter so that I can save some of it and be able to reuse it in the future for more of the same type of beer. It sounds like I am safe with just the low pH.

Since I am kettle souring then boiling, I won't really be able to harvest the lacto from the kettle - they will have sacrificed themselves for the good of the beer, and the cleanliness of the equipment.

I have heard that the handful of grain can work for this type of beer, but I would rather have a little more control over the process at this point. I know the pure strain works well, and is less likely to have a beer taste like poop or vomit.

The sauergut explanation on the Low oxygen website is pretty interesting. Hard to believe it is capable of so many different things throughout the brewing process. I might give a couple of those steps a try, although I rarely make lagers.

General Homebrew Discussion / Lactobacillus starter
« on: December 01, 2016, 08:02:19 PM »
I want to make a starter for a kettle soured beer with a pure culture of Lactobacillus, but I want to able to keep some of the starter aside so that I can use it in future batches. If I were to use most of the starter and pitch it in the kettle soured beer, can I expect the stuff that is left behind to be safe to use in a month? What if I feed it some starter wort occasionally? There shouldn't really be any alcohol in there to protect the wort from unwanted contaminants/pathogens, only a low pH.

Equipment and Software / Re: Innovative brewing equipment website
« on: November 06, 2016, 04:46:35 PM »
Agreed. Great service. And quick shipping - even across the country.

Sent from my SM-G930P using Tapatalk

Pages: 1 [2] 3 4 ... 32